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Rhubarb Pickles Rhubarb Pickled Rhubarb recipe Rhubarb Pickles recipe

Hi Guys! We had a blast in Austin, ate a ton and are so happy to be back! I learned A LOT and came back totally inspired with so many fun recipe ideas. I can’t wait to share them with you in the next month or so….lets just say there are both awesome hot and cold SMOKED thing in the near future (totally easy too!)! Today we have rhubarb pickles for ya. I love pickled things of all kinds, I love the basic cucumber pickles, I love gherkins, pickled onions, pickled garlic, pickled carrots, pickled pigs feet, pickled eggs….I LOVE pickled things. One thing I love to pickle is rhubarb. That’s right, no need to save up precious stalks of rhubarb during the summer for just pies and crumbles…there are so many awesome savory things to do with rhubarb and pickling is one of them! I like to think this is similar to those giardiniera pickled peppers and other vegetables, only rhubarb. I like eating my rhubarb pickles atop hot dogs or I also like dicing it up with olives and spreading it onto a giant Italian beef sandwich for a little kick and tang. One of my favorite things to do with these pickles is to serve them with a little bit of cheese and charcuterie. The sharpness of these pickles goes great with the rich meats and cheese.

I’ve made these pickles rather sharp and sour, but feel free to adjust the spice, sugar and salt amounts based on your own preferences! I just prefer a more sour pickle, but if you’re more into a bread and butter type sitch feel free to add an extra tablespoon of sugar. You can also omit any of the different spices I’ve added, because there is certainly a lot going on in there. If you’re more of a dill pickle type of person, then feel free to omit some or all of the spices and drop a handful of fresh dill into the mix. Pickles can be such a personal thing, I urge you all to try out these rhubarb pickles and adjust them to fit your taste. Have a great weekend! xx, Jenny

Rhubarb Pickles

Prep Time15 mins
Cook Time10 mins
Pickling Time2 d
Servings: 10
Calories: 24kcal


  • 1 bunch rhubarb stalks cleaned and cut into 2 ½-3”x ½” pieces
  • 1 ½ tablespoons yellow mustard seeds
  • 2 teaspoons black peppercorns
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon crushed red pepper flakes
  • 3 whole cloves
  • 1 star anise
  • 1 cup white (distilled) vinegar
  • 1 tablespoon kosher salt
  • 1 ½ tablespoons granulated sugar


  • Place cut rhubarb into a sterilized jar and top with mustard seeds, peppercorns, coriander seeds, cumin seeds, crushed red pepper flakes, whole cloves, and star anise and set aside.
  • Pour 1 cup water, vinegar, salt, and sugar into a medium pot and simmer until sugar dissolves, about 8 minutes. Pour hot liquid over rhubarb and spices and close lid. Gently shake to get all the spices moving around.
  • Place jar into a medium pot filled with lightly boiling water about ⅓ of the way. Can for about 20 minutes or until the lid has completely sealed. Allow mixture to come to room temperature before refrigerating. Rhubarb pickles should be ready to eat after 2 to 3 days and should hold for up to 2 ½ months.


Calories: 24kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 701mg | Potassium: 24mg | Fiber: 1g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

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  1. abby @ teawiththemoon Not Specified Not Specified

    Yum! I have not ever considered eating pickled rhubarb before this, but I really like the sound of it and your suggestions too. I have never pickled anything in my life either, but I would like to and will keep this in mind :)

  2. Lisa @ Making Lifes Lemons Not Specified Not Specified

    That looks refreshing!

    xo Lisa

    Making Life’s Lemons

  3. Rosie Not Specified Not Specified

    These sound so interesting! I LOVE LOVE to make my own dill pickles. What does pickled rhubarb taste like in comparison?? And what in the world do pickled carrots taste like?! I love how you guys always take food risks! Let me know about those flavors! Have a beautiful day! :)

  4. Averie @ Averie Cooks Not Specified Not Specified

    My grandma used to make watermelon rind pickles like this. I know it sounds random but they were amazing!!!! I want to try the rhubarb!

    • tibbs Not Specified Not Specified

      Watermelon rind pickles is much different process than this recipe, much more involved and lengthy.

  5. Irina @ wandercrush Not Specified Not Specified

    It’s rhubarb season here in London and I’ve always been a tad too intimidated by it to pick some up and try to cook with it—we never had any in Florida. This looks like the perfectly simple way to handle them, though! Thanks for sharing.

  6. Jade Sheldon Not Specified Not Specified

    Ooo! Totally trying this… My husband loves rhubarb…

  7. dc Not Specified Not Specified

    Adds mason jars and rhubarb (ok it was already on the list for the raspberry rhubarb crumble) to the shopping list. Yum!

  8. Tahny Not Specified Not Specified

    What a unique recipe! Gonna have to try it! Thanks

  9. Sandy Not Specified Not Specified

    Looking forward to trying these. One question: If they are to be refrigerated, why boil to seal the jar? Or are they to be refrigerated only after opening the sealed jar?

  10. Nik@ABrownTable Not Specified Not Specified

    This sounds like a new and fascinating way for me to taste rhubarb. I am sure all the pickle aficionados at home are going to love this!

  11. Crystal @ Simply Playful Fare Not Specified Not Specified

    This looks really intriguing. My husband loves pickled things, and he loves rhubarb. I’m not as crazy about pickled things as he is, but I do enjoy them, and I love rhubarb too. Will have to try this when the rhubarb is ready here!

  12. Stefanie @ Sarcastic Cooking Not Specified Not Specified

    Yum! This is almost exactly how I make my pickled red onions! I love this sour flavor! I am already picturing these as a little side at an afternoon BBQ.

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  14. Garrett Not Specified Not Specified

    Okay, I made this to a T and ended up tossing it all. 1 cup of vinegar to 3 tablespoons of salt seemed fishy, but I tried it. The result was a pickle so salty it was inedible. Worse than ocean water. Are you sure the measurements are correct?

    • Jenny Park Not Specified Not Specified should be 3 teaspoons, or 1 tablespoon. Gah! I’m sorry you wasted your time and money on a recipe with a pretty major typo! If you’re willing to make it again with the correct amount, I promise it’s worth it!

  15. Paola Not Specified Not Specified

    Looked in my garden and saw some rhubarb today. The recipe looks simple and delich. Will try when I get home from work!

  16. Liss Kingston Not Specified Not Specified

    I think its neat that this recipe is posted on my birthday. i love my mom so iove my birthady. may 3. right between may day & cinco de mayo.
    maybe ill be able to make these in minnesota by then.

  17. Billy Not Specified Not Specified

    This looks like a great recipe, and is backed up by your amazing pictures! It made me really want to try this at home. I think I will within the next week when I head to the grocery store next! You mentioned using these on hot dogs, do they offer the same sort of flavor as adding sauerkraut? Thanks!

    • Jenny Park Not Specified Not Specified

      A little bit yes…these have a bit of an anise flavor to them. I think I would compare it closer to a giardiniera. Hope you like them!